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9
6. Meanwhile heat the remaining oil and
butter in a frying pan and cook, stirring
until the mushrooms are tender; drain any
excess liquid.
7. After the rice has been in the “KEEP
WARM” mode for 10 minutes, open the
lid. Stir through the mushrooms, parmesan
and parsley. Season to taste with black
pepper.
8. Serve immediately.
Pilau (Serves 6)
1 tablespoon (20g) butter or margarine
2 small onions, peeled and finely chopped
2 green onions, finely sliced
2 cups uncooked white rice
1 x 440g canned corn kernels, drained
1 red capsicum, seeds removed and cut into
thin strips
2
1
/
2
cups (625ml) chicken or vegetable stock
1. Melt butter or margarine in a pan and
sauté onions until tender.
2. Add green onions, rice, corn and
capsicum. Cook for 2-3 minutes, stirring
to coat rice.
3. Transfer rice mixture to Rice Perfect
Deluxe 7. Pour stock over rice.
4. Cover and depress lever to “COOK”. Allow
to stand for 10 minutes. Serve hot.
Pine Nut & Rice Stuffing for Turkey
3.5kg turkey
1 tablespoon butter or margarine
3 onions, peeled and finely chopped
2 cups brown rice, cooked in Rice Perfect
Deluxe 7
250g dried apricots, roughly chopped
1
1
/
2
cups pine nuts, roughly chopped
2 tablespoons brandy
1. Heat butter or margarine in a pan and
lightly sauté onions.
2. Combine with remaining ingredients.
Place stuffing into cavity of turkey and
truss. Bake for approximately 2-2
1
/
2
hours, at 180°c.
Bacon and Pineapple Stuffing for Chicken
No. 16 chicken
1 cup white or brown rice, cooked in Rice
Perfect Deluxe 7
1
/
3
cup crushed pineapple, well drained
2 rashers bacon, rind removed and roughly
chopped
4 green onions, chopped
1 egg
1 teaspoon mixed herbs
1. Combine all ingredients. Place into cavity
of chicken and truss.
2. Bake for approximately 1 hour and 20
minutes, or until cooked. Basté chicken
with juices throughout baking.
Recipes continued